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Help please... my beautiful 4 tier stacked cake fell over - Page 5

post #61 of 67

Occ.....I love that acronym!  DTS!     hahahaha

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #62 of 67
Dayti: right now I don't use SPS I use the dowel method. I am thinking I might convert. I like your suggestion though if I understand you right. To attach the separator to the cake below with the rods? I think that might work. Thank you!
post #63 of 67

Could someone please clarify a point with the SPS system?  I see the rods pushed into each cake layer - makes sense.  Is there no center support, driven through all layers?  Or did I miss that in the video I watched?

post #64 of 67
Quote:
Originally Posted by Neophyte View Post

Could someone please clarify a point with the SPS system?  I see the rods pushed into each cake layer - makes sense.  Is there no center support, driven through all layers?  Or did I miss that in the video I watched?
No center dowel, you didn't miss it. It's not needed.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
post #65 of 67

I guess this is all about supporting layers below, not so much the solution for preventing topples, right?  I've only stacked small family cakes.  I'm trying to get up my courage for the next level.

post #66 of 67
If your cakes are level to begin with and you use the sps correctly you shouldn't have any problems with your cakes falling, or rather your top tier coming off.

If your super worried, I've see people use carpet tape to secure the bottom of the cardboard round to the sps plate-that cake won't be going anywhere lol. Just try it on your next family cake
post #67 of 67

I use all butter frosting too. I always freeze cake night before (be sure to cover tightly in plastic wrap) then I crumb coat. I only stack bottom two tiers( rods and dowel down the middle) and have someone to help hold and deliver... Then I finish stacking and decorating at the event. I used to work at a bakery and one of the cake decorators there cost the bakery a lot of money by always trying to deliver pre stacked. I learned from her mistakes and just never tried to do it.  Biggest help above all is having someone to help hold the cakes in the car I think. Also a cold cake is crucial too they are firm and easier to transport. Oh btw the cake thaws by the time it is cut into and tastes the same so no worries.

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